Chicken and Summer Vegetable Tostadas
These Chicken and Summer Vegetable Tostadas come together in 30 minutes and are the best way to use up all that summer corn and zucchini. They go perfectly with a cold glass of white wine, too.
Print
Pin
Makes: 4 servings
📧 Email Me This Recipe
Ingredients
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon olive oil
- 12 oz. chicken breast tenders, chopped into bite-sized pieces
- 1 cup chopped red onion
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped zucchini
- ½ cup salsa verde (or salsa of your choice)
- 3 tablespoon chopped fresh cilantro divided
- 4 flour tortillas
- Cooking spray
- 1 cup shredded cheddar cheese (or cheese of choice)
- Avocado optional for topping
Instructions
- Preheat your oven's broiler.
- In a small bowl, combine the ground cumin, salt, and black pepper. Sprinkle evenly over chicken.
- Heat oil in a nonstick skillet over medium-high heat. Add chicken to pan and saute for about 3 minutes. In the same pan, add onion, corn, and zucchini. Continue to saute until chicken is cooked through, about 2 more minutes.
- Stir in salsa and 2 tablespoons of cilantro. Stirring frequently, cook until the liquid has mostly evaporated.
- Arrange two tortillas in a single layer on a baking sheet and lightly coat with cooking spray. Place baking sheet in oven and broil for one minute. Remove from oven.
- In the center of each lightly browned tortilla, add about ¾ cup of the chicken and vegetable mixture and top with cheese. Put back in the oven and broil for 2 more minutes, until cheese is melted.
- Repeat with remaining two tortillas.
- Sprinkle tostadas with remaining cilantro.
Notes
- To store leftovers, keep the chicken and vegetable filling in an airtight container in the fridge for up to 3 days. I recommend storing the filling separate from the tortillas as they'll get very soggy if stored together.
- When re-heating, I recommend warming the filling in a skillet over medium heat for a few minutes, just until heated through. Toast fresh tortillas under the broiler and assemble right before eating. You can also re-heat the filling in the microwave.
- If you want to prep part of this recipe in advance, you can chop all the vegetables and season the chicken up to a day ahead. Store everything in the fridge and the recipe will come together in under 15 minutes when you're ready to cook.
- Recipe originally adapted from Cooking Light
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!